Dry coconut burfiToday's post is a yummy burfi made from dry coconut (called copara in Tamil and Malayalam) and jaggery. The taste is very rice and you will all love it. So let hop into the recipe.
Copra powder- 1.5 cup
Jaggery- 1 cup
Fried Gram- 1/2 cup
Khus Khus- 1 tsp
Water- 5 tbsp
- Grind copra in a mixer grinder to make a powder.
- Heat a pan and add 1 cup powdered jaggery and 2 tbsp of water.
- Keep the flame or the heat source low and let the jaggery melt.
- Stir at times to avoid jaggery from lumping or burning.
- Add powdered copra and mix well for 12- 15 min.
- The mixture will be too thick and heavy.
- Mixing will be hard but mixing should be done to avoid charring.
- By 12 to 15 minutes coconut would have got cooked and a nice aroma of roasted coconut will araise.
- In the mean time, grind together roasted gram, elachi and Khus Khus.
- Now add this powder to the pan in which jaggery and coconut are getting cooked and stir for anoher 5 minutes.
- Put off the stove and tranfer conent to a greased plate.
- Cut into desired shape and enjoy.
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Points to be noted:
- Cut copra into tiny pieces as possible before grinding in a mixer grinder.
- Its very difficult to grind copra so big pieces might damage the blade.
- While grinding copra if any pieces remain unground, remove the ground powder otherwise repeated grinding of powdered copra will heat it up and emit oil and become extremely hot.